Bang Bang Chicken
Tasty bites of chicken are pan-fried and tossed in a spicy, slightly sweet sauce to make this mouthwatering bang bang chicken recipe. It’s the perfect balance of crispy chicken and creamy sauce!
Servings: 4
Ingredients
For the chicken
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 3 tablespoons oil (coconut, vegetable, olive, or avocado)
For the sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- In a large bowl, combine cornstarch, paprika, garlic powder, salt, and pepper.2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Dice chicken evenly into small pieces, about ½ inch. I like to cut it into long strips, about ½ inch wide, and then make horizontal cuts, about ½ inch apart.1 pound boneless skinless chicken breasts
- Toss the diced chicken with cornstarch mixture until it's coated. Set aside.
- In a small bowl or measuring cup, combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder to make sauce. Set aside. (The sauce can be made up to a week ahead and refrigerated until ready to use.)½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon lime juice, ½ teaspoon garlic powder
- Heat a large frying pan over medium high heat. Add oil. When oil is shimmering, add chicken in a single layer, along with any cornstarch mixture left in the bowl. Cook without stirring for 4 minutes. Stir and continue to cook, stirring occasionally, for another 5 to 6 minutes or until chicken is browned, crispy, and cooked through.3 tablespoons oil
- Turn off the heat and carefully drain excess oil from pan, or blot it with paper towels. (If it's easier, remove the chicken from the pan first, drain the oil, and then return the chicken to the skillet.)
- Add half of the sauce to the chicken; toss to coat the chicken. Plate the chicken, and drizzle remaining sauce over it.
Video
Notes
- To make a bowl: On individual bowls of rice, quinoa, or cauliflower rice, arrange your choice of toppings such as shredded lettuce or cabbage, thinly sliced cucumber, shredded carrots, red bell pepper, mango, edamame, sliced avocado, sliced green onions, toasted sesame seeds, or fresh cilantro. Add bang bang chicken and serve immediately.
- Storage: This recipe is best enjoyed immediately. Refrigerate leftovers for up to 4 days. Store extra bang bang sauce in a separate container from the chicken. I don’t recommend freezing this recipe.
- Nutrition: The information below is calculated using olive oil, and does not reflect that some of the oil is discarded from the pan.
Nutrition
Serving: 4oz. chicken with sauce | Calories: 468kcal | Carbohydrates: 14g | Protein: 25g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 773mg | Potassium: 462mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
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